Monday, May 21, 2012

Indian Saag with Collard Greens

½ c butter
2 tsp cumin seed
1 green chile pepper, diced
2 cloves garlic, chopped
2 tbsp tumeric
1 pound chopped fresh collard greens
1 pound chopped fresh spinach (or other green)
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
In a large skillet or wok, melt butter over medium heat and cook and stir the cumin seed, chile pepper, garlic and turmeric until fragrant, about 2 minutes.
Stir together the chopped greens a little bit at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens and cook until all greens have been added and are thoroughly wilted. Stir in the cumin, coriander and salt. Cover, reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.
Serve with rice.


No comments:

Post a Comment